THMD2: Asian Chicken Noodle Soup
Servings: 4
Calories: 299kcal
Ingredients
- 3 cloves garlic peeled
- 20 g ginger peeled, thinly sliced or minced
- 30 g spring onion roughly chopped
- 40 g Chicken Stock Concentrate
- 1200 g water
- 100 g carrot peeled, finely julienned
- 30 g soy sauce tamari or coconut aminos
- 20 g rice wine vinegar
- 20 g dried shiitake mushrooms or kombu
- 10 g sesame oil
- 2 tsp coconut sugar or brown sugar
- ¼ tsp ground white pepper
- 1 small handful coriander
- 300 g chicken breast
- 1 small bunch bok choy
- 100-150 g dried egg noodle or vermicelli rice noodles prepared as per packet
To Serve
- fresh chilli chopped
- fresh lime wedges
- spring onion finely sliced
- sesame oil (optional)
Instructions
Thermo Cooker
- Add garlic and ginger to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat.
- Add spring onion. Chop for 5 sec/speed 5/MC on. Scrape mixer bowl down.
- Add remaining ingredients except chicken, bok choy and noodles. Cook for 10 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. While this is cooking, prepare noodles as per packet instructions.
- Add chicken and cook for 5 min/80°C or 175°F /reverse/slowest speed/ MC on.
- Add bok choy and cook for a further 3 min/80°C or 175°F/reverse/slowest speed/MC on.
- Pour soup over drained noodles, shred chicken by hand or add back to mixer bowl and shred for 3–4 sec/reverse/speed 4/MC on. Add chicken and garnishes to each bowl.
Conventional
- Mince garlic, ginger and finely chop spring onion. Add to a saucepan.
- Add remaining ingredients except chicken, carrots, bok choy and noodles.
- Bring to a simmer over medium-high heat and cook covered for 6 min. While this is cooking, prepare noodles as per packet instructions.
- Add carrot and chicken. Cook covered for 7 min.
- Add bok choy and cook for a further 1 min or until cooked.
- Pour soup over drained noodles, shred chicken by hand with 2 forks. Add chicken and garnishes to each bowl.
Serving
- Serve soup garnished with fresh chilli, spring onion and fresh lime.
Notes
Low Carb: Use compliant sweetener. Use compliant noodles or add fresh zoodles/sliced wombok when serving. Enoki mushrooms would be delicious.
Super Skinny: Replace noodles with fresh zoodles/sliced wombok when serving.
Paleo: Replace rice wine vinegar with 10 g or 0.4 oz apple cider vinegar. Replace noodles with fresh zoodles/sliced wombok when serving.
Vegetarian: Use vegetable stock concentrate. Replace chicken with 1 cup mushrooms sliced and 1 packet firm tofu drained and cut in squares.
Low Fodmap: Replace garlic with 1 Tbsp garlic infused olive oil. Use green part only of spring onion and compliant stock concentrate. Use compliant noodles.
Halved/Doubled: This recipe can be halved or doubled. To halve in the thermo cooker, reduce Step 3 to 8 min. To double, use the conventional method only.
Nutrition
Serving: 485g | Calories: 299kcal | Carbohydrates: 28.5g | Protein: 30.1g | Fat: 5.5g | Saturated Fat: 1.1g | Sodium: 1550mg | Sugar: 5.8g
